Butter Chicken Curry

with Basmati Rice and Naan Bread
Chef's choice
Quicker, healthier and tastier than a take-away!
Cooking time: 35 min
Cals 1205 · Prot 65 · Carbs 141 · Fat 40
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Chicken breast
400 Grams
Ginger garlic paste
20 Grams
1 Piece
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Natural yogurt
170 Grams


20 Grams
Tomato passata
200 Grams
Cooking cream
100 ML
Chicken stock cube
0.5 Piece
Brown sugar
5 Grams


Basmati rice
150 Grams
300 ML
1 Tsp
1 Piece
Fresh coriander
15 Grams
Nigella seeds
5 Grams
1 Piece
Tandoori naan
2 Piece


1 Marinate
Chop the chicken. Combine the chickenginger garlic paste, 2/3/4 Tbsp of lemon juice, cumin coriander powdergaram masalaturmeric and a pinch of chilli powder (spicy!) in a bowl. Add 100/100/170 g of natural yogurt and mix well. Marinate for at least 15 min, preferably for a few hours or overnight in the fridge.
2 Boil rice
Once the chicken has marinated for long enough, add the basmati rice, the measured water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pot from the heat and keep covered until serving.
3 Fry chicken
Meanwhile, heat a pan over a medium-high heat with the ghee. Once hot, remove the chicken chunks from the marinade (don't shake off the excess) and add them to the pan. Discard the leftover marinade. Fry the chicken for 3 min.
4 Simmer
Add the tomato passatacooking cream, stock cube and brown sugar. Reduce the heat to low, cover and simmer (don't boil!) for 10-15 min. Add a splash of water if the sauce looks too thick. Season with salt to taste. 
5 Sides
Meanwhile, grate the carrot.  Pick the coriander leaves. Add both to a bowl with the nigella seeds, a pinch of salt and a squeeze of lime juice. This is your salad. Warm the naan in a microwave or in a hot oven.
6 Serve
Serve the butter chicken over the cooked basmati rice. Serve the salad and naan bread to the side. 
Tips for fussy eaters
Adjust the chilli to your liking!
Pro tip
Use the 15 min marinading time to rinse and soak your rice! Or, marinate the chicken for up to 24 hours beforehand.

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